Traditional recipes

Easy Fricassee

Easy Fricassee

Chicken Fricassee done the easy way, with a nod to tradition but a hug to convenience!MORE+LESS-


pounds boneless, skinless chicken breasts (about 3 large breasts)


teaspoons Cajun seasoning (or more, as desired)


tablespoons olive oil (more as needed)


cup diced white onion


cans ( 19 oz.) Progresso™ Heart Healthy Creamy Tomato Basil

microwave rice as desired for serving

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  • 1

    Wash chicken and pat dry with paper towel. Cut each breast into 6 chunks of equal size. (About 18 chunks total.) In a small bowl, combine flour and seasoning. Dip each chicken chunk into flour until well coated on all sides. Set aside.

  • 2

    In a large non-stick skillet, heat olive oil over high heat. Add diced onion and sauté until translucent but not browned. Add coated chicken and brown first side. Using tongs, turn chicken and brown on second side.

  • 3

    Add soup and reduce heat. Simmer, uncovered, for 30 minutes until soup is thickened a bit and chicken is done throughout. Serve over hot rice. If additional heat is desired, sprinkle lightly with Cajun seasoning (but taste first!).

No nutrition information available for this recipe

More About This Recipe

  • This one-skillet meal is perfect for Game Day. It's easy, spicy, husky and yummy all in one.

    In parts of the south, fricassee is considered dern good tailgatin' food. Made over an open fire with a big cast-iron bowl, it's served up "slop-style" and enjoyed by ridiculously giddy fans before big football games.

    Up here in the North, I make this Easy Fricassee recipe to fill up home-bound woolly mammoths on a cold Northern eve or -- better yet -- during the Super Bowl so I don't have to miss a play. You can totally keep one eye on the flat screen, the other on the stove. Now you'll look like one of the wild wolves up here.


    Fricassee is a way of cooking poultry or other meat by stewing it in some sort of gravy. At least that's De Official Def.

    But, since I'm more of a Nanook of the North than a belle of the South, I don't know a whole lotta 'bout real fricassee. So my version's a bit irreverent.

    Quick 'n Easy

    Here's the ingredient list:

    Seasoned flour, chunked chicken breasts, canned Progresso soup, and diced onion. If you don't call that easy, you'd better be on the phone with Pizza Hut.

    Saute onion in olive oil just until translucent.

    Dip chicken chunks in flour that's punched up with Cajun seasoning.

    Place chicken in the pan and brown on the first side.

    Then turn with tongs to brown on the other side.

    Add yumlicious Progresso Tomato Basil soup. OMG. This smells amazing.

    Simmer uncovered for 30 minutes until soup is thickened a bit and chicken is done.

    Heat up some microwave rice (not kidding!) and serve the chicken and tomato "gravy" over the rice.

    SO. DONE.

    Serve it in a bowl if keeping food on a plate while watching football is just too much to ask.

    Game On!

    Fricassee is frickin' forgivin' so add whatever else you want if it'll make your life more interesting and your fans more filled.

    Add-in ideas:

    Bell peppers
    More Cajun seasoning or cayenne pepper if you like that kinda thing

    It's your meal, so own it!

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Chicken Fricassee

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This Chicken Fricassee recipe is an easy and hearty weeknight meal. This comforting stew is loaded with pearl onions, mushrooms, and chicken. I guarantee you’ll be craving seconds!

Recipe Summary

  • 4 skin-on salmon fillets (each about 6 ounces), preferably Wild Alaskan
  • Kosher salt and freshly ground white pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped (1 cup)
  • 1 celery stalk, cut into a 1/4-inch dice (1/2 cup)
  • 1 small fennel bulb, cored and cut into a 1/4-inch dice (1 cup), plus tender fronds for serving
  • 6 ounces cremini mushrooms, halved or quartered if large (1 1/2 cups)
  • 4 teaspoons unbleached all-purpose flour
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 2 bottles (each 8 ounces) clam juice, or 2 cups fish stock, such as Bar Harbor
  • 2 tarragon sprigs, plus picked leaves, sliced if large, for serving
  • 1 small dried bay leaf, or half a large leaf
  • 2 large egg yolks, room temperature
  • 1/4 cup heavy cream, room temperature
  • 2 tablespoons fresh lemon juice
  • Cooked white rice or crusty bread, for serving

Season salmon with salt and pepper. Heat a large straight-sided skillet or wide, shallow pot over medium-high add 1 tablespoon butter and oil. When foam subsides, add salmon, skin-sides down. Cook, undisturbed, until skin is crisp and fish turns opaque halfway up sides, about 5 minutes (if butter begins to brown, lower heat). Transfer salmon to a plate, skin-sides up.

Reduce heat to medium-low add shallots, celery, fennel, and mushrooms, scraping up any browned bits from bottom of skillet season with salt and pepper. Sauté, stirring occasionally, until vegetables soften but don't develop color and mushrooms become glossy, 7 to 9 minutes. Stir in flour cook 1 minute. Add wine and bring to a boil, stirring constantly, until liquid just thickens, about 30 seconds. Add clam juice, tarragon sprigs, and bay leaf. Bring to a simmer, then partially cover, reduce heat to medium-low, and simmer 10 minutes.

Return salmon to skillet, skin-sides up, along with any accumulated juices. Partially cover and continue simmering until just cooked through, 4 to 5 minutes. Transfer salmon to a plate remove and discard herbs.

In a small bowl, whisk together egg yolks and cream. Slowly pour in 1/2 cup cooking liquid, whisking constantly. Stir cream mixture into skillet. Add remaining 1 tablespoon butter and lemon juice, stirring until butter melts. Return salmon, skin-sides up, and any accumulated juices to skillet simmer, uncovered, 30 seconds. Top with tarragon leaves and fennel fronds and serve with rice or bread.

Easy Chicken Fricassee

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One of the few main dishes that First Lady Mary Todd Lincoln could get her husband, President Abe Lincoln, to eat was Chicken Fricassee. So, in honor of one of history's picky eaters, we're offering up a version of this hearty chicken dish that just might have won his seal of approval. This Easy Chicken Fricassee is sure to be a hit with your family!

What You'll Need

  • 1 / 4 cup vegetable oil
  • 1 (2-1/2- to 3-pound) chicken, cut into 8 pieces
  • 1 (10 -ounce) can cream of celery soup
  • 1 / 2 cup milk
  • 1 tablespoon lemon juice
  • 1 / 4 teaspoon ground thyme
  • 1 bay leaf
  • 1 / 2 teaspoon salt
  • 1 / 4 teaspoon black pepper
  • 1 onion, chopped (about 1 cup)
  • 2 carrots, coarsely chopped (about 1-1/4 cups)

What to Do

  1. In a large skillet, heat oil over medium-high heat and brown chicken pieces on both sides, about 10 to 12 minutes.
  2. Remove chicken to a platter and drain all but 2 tablespoons liquid from pan.
  3. In a small bowl, whisk together soup, milk, lemon juice, thyme, bay leaf, salt, and pepper.
  4. Reheat pan drippings over medium-high heat and add onions and carrots saute 3 to 4 minutes, or until onions are soft.
  5. Return chicken to skillet, pour soup mixture over chicken, and cover. Reduce heat to low and simmer about 30 minutes, or until chicken is no longer pink and juices run clear. Remove bay leaf before serving.


  • We like to serve our Easy Chicken Fricassee over cooked rice or noodles.
  • Like this chicken recipe? Then you'll love our collection of 14 Tasty Quick and Easy Chicken Recipes!
  • Did You Know?: Chicken fricassee is considered one of the earliest forms of fried chicken. The French word "fricassee" is said to have come from the French words for "fry" and "break into pieces." Although this stew-like dish may have a French name, it's enjoyed by many different people around the world.
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Ratings & Comments

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My grandfather liked this over buttermilk biscuits also.

If it's good enough for Abe, it's good enough for me. May try this tomorrow. )

Substituted celery soup with cream of mushroom and cut 2 boneless chicken breasts in 2-inch pieces, it was a hit with my 3 and 6 year old! Very tasty

I have made this in the slo-cooker on many occasions! I don't have to brown by doing it this way, and it takes a couple of min. to get it ready!! LOVE it! AND, in the summer mo. you have a good hot meal!!

I made this yesterday and of coarse changed it some according to what was available in the house. Changed to bnls,sknls chix breasts and I didn't have crm of celery so I used crm of chix. instead of a fresh carrot I put in a bag of frozen mixed veggies (peas, carrots,corn & grn beans). My husband liked it and well be having the lefteovers for lunch today.

I would love to see calorie and carb counts.

Carb count would be njegligible, if that! Calorie count doesn't matter when you are NOT having this 5 days a week!! Enjoy your life, once in awhile!

It looks like there is celery in the picture.. was this omitted from the recipe?

would assume that came from the celery soup

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Chicken Fricasse -- Fricasé de Pollo

Even the French had an influence on Cuban cuisine in this classic chicken dish.

1/2 cup sour orange juice (or use 2 parts orange to one part lemon and one part lime juice)
6 cloves garlic, peeled and minced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 pounds chicken pieces, skinned
1/4 cup flour for dusting chicken pieces
1/3 cup olive oil
1 cup red potatoes, peeled and cubed
2 cups chopped onions
1 cup chopped bell pepper
1 cup tomato sauce
1 cup wine
1/2 cup stuffed green olives
1/2 cup raisins

Use a large non-metallic bowl and whisk together the sour orange juice, garlic, salt, and pepper.

Add the skinless chicken pieces to the marinade, cover, and refrigerate a minimum of 4 hours, but preferably overnight.

Remove the chicken from the marinade and blot on paper towels. Reserve marinade.

Use a large covered frying pan. Salt and pepper the chicken pieces and lightly dust with flour. Heat the olive oil in the pan until it just starts to smoke.

Quickly, (and carefully) add the chicken pieces to the hot oil, browning on both sides, just a minute or 2 per side. Do this in two small batches. Remove chicken and set aside.

Sauté the potato cubes in the same hot oil until lightly browned on all sides. Remove potatoes and set aside.

Sauté the onions and green pepper until limp. Return the chicken to the pan. Add the reserved marinade, tomato sauce, wine, olives, raisins, and browned potatoes.

Cover, reduce heat to low, and simmer until the chicken is done, about 20 to 30 minutes. Don't overcook. Serve the chicken pieces over white rice with plenty of sauce.


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Recipe Summary

  • 8 skinless, bone-in chicken thighs (about 4 lb.)
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black peper, divided
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 (8-oz.) package cremini mushrooms, quartered
  • 3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups)
  • 1 cup coarsely chopped leek (from 1 medium leek)
  • 2 cups chicken stock
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
  • Hot cooked egg noodles
  • chopped fresh chives

Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Place flour in a large ziplock plastic freezer bag add chicken to bag. Seal bag, and toss to coat with flour. Heat oil in a 12-inch cast-iron skillet over medium-high. Remove chicken from bag, reserving flour in bag. Shake excess flour mixture from chicken, and place, bone side up, in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to a plate, and keep warm.

Add mushrooms to hot drippings in skillet cook, stirring often, until beginning to brown, about 4 minutes. Add carrots and leek cook about 3 minutes. Add 2 tablespoons of the reserved flour cook, stirring constantly, about 1 minute. Add chicken stock and wine cook, stirring often, until sauce thickens slightly, about 6 minutes. Stir in cream and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper add chicken, bone side down, nestling chicken into sauce mixture.

Cover, reduce heat to medium-low, and cook until sauce has thickened slightly and chicken is almost cooked through, about 15 minutes. Uncover and sprinkle withasparagus. Cover and cook until chicken is cooked through and asparagus is tender-crisp, about 10 minutes.

Serve chicken, vegetables, and sauce over hot cooked noodles, and garnish with chives, if desired.

Recipe Summary

  • 2 3-pound chickens
  • 2 limes, rinsed and quartered
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 small yellow onions, thinly sliced
  • 4 tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 sprig fresh thyme or 1 teaspoon dried
  • 1 whole Scotch bonnet pepper (green recommended)
  • 1 to 3 slices Scotch bonnet pepper (red recommended)
  • 1/4 cup vegetable oil
  • 2 cups water or chicken stock

Rinse the chickens and pat them dry with paper towels. Cut the chickens into serving pieces. To make a quick broth, if desired, place the chicken backs, necks, and wing tips into a small pot and cover with water. Bring to a boil, reduce the heat to low, and simmer until needed.

Place the other chicken pieces in a large bowl and squeeze the limes over them, coating each piece with juice. (Leave the lime rinds in the bowl.) Sprinkle on the salt and black pepper, add the onions, tomatoes, garlic, thyme, and Scotch bonnet peppers, and mix well. Set aside to marinate for at least 15 minutes and up to an hour.

In a large skillet, heat half of the oil over high heat until it is very hot. Fry half the pieces of chicken until golden on both sides, about 5 minutes per side. Remove the pieces from the pan and set aside on a large plate. Wipe out the old oil and add the remaining oil. Repeat the frying process with the rest of the chicken pieces. Remove the chicken from the pan and pour out the oil. Discard the lime rinds from the tomato mixture. Return the pan to medium-high heat, add all the chicken pieces and tomato mixture, and cook, stirring for 3 minutes. Blend in the water or chicken stock. Reduce the heat to medium-low, cover, and simmer until the chicken is tender, 40 to 45 minutes. Remove the whole Scotch bonnet pepper. Serve the chicken with the sauce spooned over it.

Ingredients and substitutions

You'll need 16 ounces of boneless chicken for this recipe. Since chicken breasts are so large, I was able to use two breasts sliced in half for this recipe.

Chicken breasts can be substituted with boneless chicken thighs.

Chicken broth can be substituted with vegetable broth.

Chicken Fricassee Recipe

Well, Carnival is in full swing in New Orleans and I am in Detroit. Instead of beads, doubloons, or other trinkets, the Krewe of Mother Nature just threw us another helping of snow, and I have to say……This parade sucks.

Oh well, there is no reason that we can’t at least have some good food to remind us that winter does serve a purpose, at least in my kitchen slow braised or stewed, stick to your ribs (and arteries) comfort food. Inexpensive cuts of beef, pork, lamb, veal, chicken, whatever, slow cooked in a liquid or gravy of some kind until so tender that it practically melts off of the bone.

Tonight was Chicken Fricassee, Louisiana style with a roux, and the holy trinity. My roux here is a little lighter than some would prefer in some parts of Louisiana I prefer a peanut butter colored roux for this dish. Also note that like a lot of my recipes I add the holy trinity in two stages, about 3/4 goes into the roux after it reaches the peanut butter stage, and the remainder goes in with the liquid. It is a layering of flavor and texture.

It is important to have the sauce for this dish almost fully seasoned before adding the chicken, because you want the chicken to take on all of the flavor of the sauce, although I would just slightly under season with the salt as the sauce will reduce a bit.

Chicken Fricassee Recipe

5-6 lbs Chicken Leg and Thigh Quarters

For browning the chicken:
1 Cup Flour seasoned with:
2 Tbsp Kosher Salt
A few turns of Black Pepper
A healthy pinch of Cayenne

For the Fricassee:
1 Cup Home Rendered Lard, Bacon Drippings, Duck Fat or Vegetable Oil (if you must)
3/4 Cup Flour
2 Cups Onion, chopped
1 Cup Celery, chopped
1/2 Cup Green Bell Pepper, chopped
1/2 Cup Mushrooms, sliced
2 Tbsp Garlic, finely chopped
1/2 Cup Dry White Wine
1 Quart Chicken Stock, preferably homemade
1 Bay Leaf
1 Bundle of Fresh Thyme, tied together with butcher’s twine
Kosher Salt, Black Pepper, Cayenne to taste
2 Tbsp Fresh Thyme, taken off of the stem and chopped
1 Tbsp Worcestershire Sauce
1 Tbsp Hot sauce
1/2 Cup Green Onions, thinly sliced
1 Recipe Creole Boiled Rice

Heat the lard, or whichever fat you chose to use, over medium high heat until a small sprinkle of flour quickly sizzles when tossed in. While the fat is heating mix together the flour, salt, black pepper and cayenne, dredge the leg & thigh quarters in the mixture and shake off any excess, set aside on a plate.

When the fat is hot, brown the chicken until golden on both sides, do not cook all the way through, set aside.

Mix together the onions, celery, and bell pepper (holy trinity) in a small bowl.

When the chicken is browned and set aside, pour off 1/2 cup of the fat, leaving about 1/2 cup of it in the pan. Over medium heat gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stir constantly until a roux the color of peanut butter is achieved, then stir in 3/4 of the holy trinity, mushrooms, and a pinch of Kosher salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly.

Add the white wine and increase the heat to medium, cook 5 minutes more. Whisk in the chicken stock very gradually to avoid lumps. When it is all incorporated bring the mixture to a full boil to bring the flour to it’s full thickening power, then reduce the sauce to medium low. Stir in the remaining trinity, garlic, bay leaf, bundled thyme, Worcestershire, hot sauce, and season to taste with salt, black pepper, and cayenne. Submerge the chicken in the sauce cover and simmer for about 2 1/2 hours or until falling off of the bone tender. Remove the bundled Thyme and Bay leaf and stir in the chopped Thyme. Adjust the seasonings if necessary.

Serve the chicken with Creole Boiled Rice, and a generous portion of the sauce topped with Green Onions.

If you like, the sauce or gravy for this dish could be finished with heavy cream, sour cream, or creme fraiche. This would also go great with dumplings to replace the rice.

Be sure to check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site! Also be sure to check out the sister site to Nola Cuisine called American Gourmand!